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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.8
  • Total Fat: 11.7 g
  • Cholesterol: 165.8 mg
  • Sodium: 498.3 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 20.2 g

View full nutritional breakdown of Shrimp Cheviche calories by ingredient
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Shrimp Cheviche

Submitted by: ONEOFAKIND864

Introduction

This is my all time favorite dish from Peru!I skipped the time consuming step of having to cook the shrimp in lemon/lime juice and used already cooked shrimp- but you won't be able to taste the difference- and wil love the fact you can make this in minutes rather than hours. Also don't let the fat content alarm you- it's all from olive oil so you get a good dose of healthy omega 3! Because this is a cold recipe- you can also substitute flaxseed or any This is my all time favorite dish from Peru!I skipped the time consuming step of having to cook the shrimp in lemon/lime juice and used already cooked shrimp- but you won't be able to taste the difference- and wil love the fact you can make this in minutes rather than hours. Also don't let the fat content alarm you- it's all from olive oil so you get a good dose of healthy omega 3! Because this is a cold recipe- you can also substitute flaxseed or any
Number of Servings: 8

Ingredients

    1 avocado( without peel and seed)
    5oz fresh lime juice
    1-2 oz fresh lemon juice
    .25 cups olive oil
    1 teas salt(or to taste)
    3 teas pepper(or to taste)
    6 cups chopped ripe tomatos(if you want to add color you can use a mix or yellow, green and red varieties)
    5 cups chopped baby cucumbers( you can use big cukes but if you do peel them first)
    1 mango- peeled and pit removed- chopped
    2 cups chopped green onions
    .5 cup shopped sweet onion(walla walla or vidalia)
    2 pounds cooked shrimp-shelled chilled and chopped( I use the frozen already cooked kind and thaw them in water, salt and lemon juice before removing tail & chopping)

Directions

In a medium bowl -thaw shrimp in cool water with lemon juice and salt added to water)

Meanwhile, In a small blender -mix half of the avocado, the lemon and lime juice, olive oil, mint,and salt and pepper- this is your dressing.

Pour dressing into large bowl with remaining half of the avocado and chop everything else up and toss it to coat. Shrimp should be thawed by the time you get everything chopped-remove the tail( if they still have it) chop them ( or if you use the tiny salad shrimp just toss them) and toss with veggie mix. Serve immediately! (the shrimp get a tad rubbery if you don't eat it within an hour or two of making this one)

Make 8 HUGE servings!

Number of Servings: 8

Recipe submitted by SparkPeople user ONEOFAKIND864.






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